#shorts Chicken Korma (Instant Pot & Stove Top)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Instant Pot: on sauté mode, heat the oil. Add the cardamom, cloves, black pepper and cumin seeds and fry for 30 seconds.
2. Add the onion, stir well and sauté for 2 minutes with the pot covered by its glass lid.
3. Add the ginger paste, garlic paste, turmeric, red chili powder, ground cumin, ground coriander and 1 teaspoon salt, and mix well.
4. Add the chicken and ¼ cup water, stirring to coat the chicken evenly with the spices. Turn off sauté mode.
5. Optional rice: put 1½ cups water, 1 cup rinsed basmati and 1 teaspoon salt in a stainless steel pot, set a tall trivet in the Instant Pot and place the rice pot on it.
6. Seal the pressure valve, pressure cook for 8 minutes, then natural release for 5 minutes. Open the pot and remove the rice and trivet if used.
7. Stir a few spoonfuls of hot curry into the yogurt until smooth, then stir the mixture back into the pot to avoid curdling. Simmer on sauté mode until the sauce thickens. Garnish with the chopped cilantro.
8. Stovetop: heat the oil in a large skillet or pot and fry the cardamom, cloves, black pepper and cumin for 30 seconds, until fragrant.
9. Add the onions and salt and cook over medium heat for 8 to 10 minutes, until the onions are light brown and translucent. Cover to speed things up.
10. Add the ground spices, ginger paste, garlic paste and chicken.
11. Add ¾ cup water, stir briefly, cover and cook over medium heat for 10 to 15 minutes, until the chicken is cooked through and the thickest piece reaches 165°F (74°C) on a digital thermometer.
12. Mix a few spoonfuls of the curry into the yogurt, then stir the yogurt into the korma gently. Garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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